Strip steak paillards from Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling (page 51) by Jamie Purviance

  • sour cream
  • mayonnaise
  • red onions
  • Worcestershire sauce
  • black peppercorns
  • New York strip steaks
  • beefsteak tomatoes
  • triple cream cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on October 31, 2011

    Overall the flavour isn't bad but the recipe is a bit muddled. I don't really see the advantage of flattening the strip steak in less you are seriously pressed for cooking time. It is thin enough that you seriously risk over cooking while just searing the outside. The sauce is flavorful but I added pepper and a little milk yo thin. I think the Brie is lst on this as it really doesn't add much and gets overpowered by the sauce. Finally you grilled the onion as raw onion was just unappealing. You might be able to get some ideas from this recipe but as is it is a flawed recipe.

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